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  1. No Access

    Article

    Novel strategies for the preparation of nano-silver pectin sponge composite and its antibacterial properties

    Biodegradable sponges are currently attracting significant attention; however, the development of safe materials with high levels of antimicrobial activity remains a major challenge. Do** with silver nanopar...

    Zhi-yuan Zhao, Pei-jun Li, **ng-ye Cao, Run-sheng **e, Hai-yun Li in Cellulose (2023)

  2. No Access

    Article

    Green and efficient biosynthesis of pectin-based copper nanoparticles and their antimicrobial activities

    Herein, we reported a green biosynthesis method of copper nanoparticles (CuNPs) at microwave irradiation condition by using pectin as a stabilizer and ascorbic acid as a reducing agent. Under the optimum condi...

    Pei-jun Li, **-ye Liang, Dong-lin Su, Ying Huang… in Bioprocess and Biosystems Engineering (2020)

  3. No Access

    Article

    High-Pressure Pretreatment to Improve the Water Retention of Sodium-Reduced Frozen Chicken Breast Gels with Two Organic Anion Types of Potassium Salts

    The effect of high-pressure pretreatment (HPP, 100–300 MPa) before heating on the water holding capacity (WHC) and cooking loss (CL) of sodium-reduced (1.35% NaCl) frozen chicken breast gels with the organic a...

    Ying Zhou, Wu Wang, Fei Ma, Pei-jun Li, Cong-gui Chen in Food and Bioprocess Technology (2018)

  4. No Access

    Article

    Saccharification of orange peel wastes with crude enzymes from new isolated Aspergillus japonicus PJ01

    This study investigated the saccharification of orange peel wastes with crude enzymes from Aspergillus japonicus PJ01. Pretreated orange peel powder was hydrolyzed by submerged fermentation (SmF) and solid-state ...

    Pei-jun Li, **-lan **a, Zhen-yuan Nie, Yang Shan in Bioprocess and Biosystems Engineering (2016)

  5. No Access

    Article

    Comparative study of multi-enzyme production from typical agro-industrial residues and ultrasound-assisted extraction of crude enzyme in fermentation with Aspergillus japonicus PJ01

    Submerged fermentation (SmF) and solid-state fermentation (SSF) of Aspergillus japonicus PJ01 for multi-enzyme complexes (MEC) production were comparatively studied. The results showed that orange peel and wheat ...

    Pei-jun Li, **-lan **a, Yang Shan, Zhen-yuan Nie in Bioprocess and Biosystems Engineering (2015)

  6. No Access

    Article

    Effects of Surfactants and Microwave-assisted Pretreatment of Orange Peel on Extracellular Enzymes Production by Aspergillus japonicus PJ01

    The effects of surfactants and microwave pretreatment of orange peel powder (OPP) on the production of pectinase, cellulase, and xylanase by Aspergillus japonicus PJ01 in submerged fermentation were investigated....

    Pei-jun Li, **-lan **a, Yang Shan, Zhen-yuan Nie… in Applied Biochemistry and Biotechnology (2015)

  7. No Access

    Article

    Effects of High-Pressure Processing on the Cooking Loss and Gel Strength of Chicken Breast Actomyosin Containing Sodium Alginate

    The effects of high-pressure processing (HPP) (0–400 MPa for 10 min) on the cooking loss (CL), gel strength, and thermal gelling mechanism of chicken breast actomyosin solution containing 0.5 % (w/v) sodium algin...

    **ng Chen, Pei-jun Li, Tadayuki Nishiumi, Hosono Takumi… in Food and Bioprocess Technology (2014)